Ingredients
1
bag (12 oz) fresh or frozen cranberries (3 cups)
1/2
cup packed brown sugar
1
cup water
1
can (4 oz) Old El Paso™ chopped green chiles
1
teaspoon grated lime peel
2
tablespoons chopped fresh cilantro
Fresh cilantro sprig, if desired
Preparation
In 2-quart saucepan, stir together cranberries, brown sugar, water, green chiles and lime peel. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture has thickened slightly.
Remove from heat; stir in chopped cilantro. Cool completely (salsa will continue to thicken as it cools). Store covered in refrigerator. Serve salsa chilled or at room temperature. Garnish with cilantro sprig.
